Comforting Chicken Vegetable Soup Recipe: A Nutrient-Rich Winter Delight

Winter is the season for comfort, and what better way to embrace it than with a steaming bowl of Chicken Vegetable Soup? Beyond being a delicious treat, this recipe is a nutritional powerhouse, known for its immune-boosting properties. As the days get colder, our bodies crave warmth and sustenance, making this soup the perfect choice. Whether you’re battling a cold or simply seeking comfort, this soup is a bowlful of goodness.

Origin and History of Chicken Soup

Chicken soup has been a go-to remedy for centuries, known not only for its rich flavor but also for its healing properties. Originating from various cultures, this recipe has evolved into a versatile dish enjoyed worldwide. Its roots in providing comfort during illnesses have given it the endearing nickname of “Jewish penicillin.” Today, we bring you a simple yet hearty rendition that celebrates the tradition of warmth and wellness.

What’s in Chicken vegetable soup

Gathering the ingredients for this chicken vegetable soup is a delightful prelude to the comforting aroma that will soon fill your kitchen. You’ll need 1 kilo 200 g of chicken, a liter of chicken stock or water, a bay leaf, 1/2 teaspoon of mixed ground pepper, and a small lemon cut into quarters. For the vegetable medley, prepare 2 carrots, 1 onion, 1/2 celery, 2 Florina peppers, 1/2 bunch of celery, 2 medium potatoes, 150 g of blue or glazed rice, turmeric, sweet paprika powder, olive oil, salt, and pepper.

Nutrition Facts and Tips

Not only is this chicken vegetable soup a treat for your taste buds, but it’s also a nutritional powerhouse. Chicken provides lean protein, while the medley of vegetables adds a spectrum of vitamins and minerals. The addition of turmeric brings anti-inflammatory benefits, making this dish a wholesome choice. Cut the vegetables uniformly for even cooking, and feel free to swap rice with trahanas or fine barley for a twist.

How to make a Chicken soup with vegetables

Let’s embark on the soul-soothing journey of crafting the perfect Chicken Vegetable Soup. Begin by placing your chicken in a large, deep saucepan, accompanied by a liter of chicken stock or water, a fragrant bay leaf, peppercorns, and a zesty lemon quartered and well-washed. Allow this symphony of flavors to dance together over medium heat for about 30 minutes, creating a broth that will soon be the heart of your soup.

Once the kitchen is infused with the tempting aroma of simmering goodness, gently remove the pot from the heat. Extract the tender chicken, patiently deboning it to reveal succulent, bite-sized pieces. Don’t rush this process; it’s where the magic begins. Strain the broth, capturing every bit of flavor, and set it aside, ready to work its wonders in your soup.

Returning to the same pot, now radiating warmth, introduce a generous drizzle of olive oil. As it shimmers, add in a vibrant medley of vegetables — carrots, onions, celery, Florina peppers, and a finely chopped bunch of celery. Sprinkle in the magic touch of turmeric and the warming hug of sweet paprika powder. Season lightly with salt and pepper, allowing the veggies to sauté until they glisten with a tempting glossiness.

Now, pour in the liquid gold you’ve created: the reserved chicken stock. Watch as the broth embraces the vegetables in a flavorful dance. Let it all simmer until the veggies tenderize, absorbing the essence of the broth, approximately ten minutes of patience rewarded.

Time to introduce the supporting actor: blue or glazed rice. As it joins the simmering concoction, the kitchen becomes a haven of tantalizing scents. Let the rice absorb the flavors for about 20 minutes until it reaches the perfect tenderness.

In the final act, return the star of the show — the chicken pieces — to the pot. Allow the ensemble to simmer for an additional 5 minutes, creating a harmonious blend of textures and tastes.

Now, the stage is set. Serve your Chicken Vegetable Soup in warm bowls, and just before indulging, squeeze the brightness of a lemon over the steaming goodness. The citrusy zing adds a refreshing note that elevates the entire experience.

As you savor each spoonful, let the warmth and nourishment of this homemade delight envelop you. This isn’t just a soup; it’s a symphony of flavors, a remedy for the soul, and a celebration of comforting goodness. So, gather around, share the joy, and bask in the simple magic of homemade Chicken Vegetable Soup.

In Conclusion

Cooking this Chicken Vegetable Soup is more than preparing a meal; it’s crafting a bowl of comfort and well-being. As the aroma wafts through your kitchen and the first spoonful warms your soul, you’ll understand why this recipe has stood the test of time. Share it with loved ones or savor it solo—either way, it’s a journey to warmth and nourishment. So, gather your ingredients, embrace the simplicity, and let the magic of homemade comfort unfold in every spoonful.

Chicken Vegetable Soup Recipe

Chicken soup is considered the ultimate "comfort food" of winter and is the best choice when we want to eat nutritious food, it is ideal for "shielding" our immune system and is also the best medicine for colds.

Servings 4

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Ingredients

• 1200 g chicken
• 1 lt chicken stock or water
• 1 leaf Laurel
• 1/2 teaspoon pepper in grains ( black , red , green )
• 1 lemon small one cut into quarters

For the vegetable soup:

• 2 piece carrots cut into small squares
• 1 piece onion cut into small slices
• 1/2 piece celery root cut into small cubes
• 2 piece Florina peppers cut into small squares
• 1/2 piece celery finely chopped
• 2 piece medium-sized potatoes cut into small squares
• 150 grams blue rose or glazed rice
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika powder
• 4 tablespoon olive oil
• salt
• Pepper

For serving:

• 1 lemon juice

Instructions

• In a large and deep saucepan, put the chicken with a litre of chicken stock or water, the bay leaf, peppercorns and a lemon well washed and cut into quarters and boil for about 30 minutes.
• Remove the pot from the heat, remove the chicken, and when it cools down, debone it, strain the broth and keep it aside for the soup.
• In the same pot once hot add the olive oil and sauté all the vegetables along with the spices, a little salt and pepper until lightly wilted and glossy.
• Add the reserved chicken stock and boil the vegetables until they are slightly tender, about ten minutes.
• Then add the rice and boil for about 20 minutes or until tender.
• In the last 5 minutes add the chicken pieces and let the soup boil for another 5 minutes.
• Serve the chicken soup warm with plenty of lemon juice.

Notes

Tip: Make sure to cut the vegetables to the same thickness so that they cook in the same amount of time.

You can replace the rice with trahanas or fine barley.

Calories: 145kcal

Course: Soup

Cuisine: Greek

Keyword: chicken, Delicious recipe, economic, Greek cuisine, Main Course, Traditional recipe, Vegetables, Winter recipe

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